tag:blogger.com,1999:blog-7759309498808707270.post4128624625476032297..comments2023-04-03T16:45:51.543+07:00Comments on The Bludger: Bali Day 1 - Cooking Classes with DeanAnonymoushttp://www.blogger.com/profile/12924042236227656173noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7759309498808707270.post-19594836429953006752012-08-09T20:06:10.295+07:002012-08-09T20:06:10.295+07:00Dan, core ingredients in the Seafood paste were th...Dan, core ingredients in the Seafood paste were the usual suspects, garlic, chilli, shallots, turmeric, ginger, coriander seed, shrimp paste and tamarind pulp. Turmeric and tamarind I think is where the colour and body came from. The thickener came from Blimbing (star fruit)which was cooked early and breaks down.<br />The recipe that I was given does not include coconut cream or milk, although looking at the pictures I would say that it is present.<br />I am aware that in parts of Malaysia in the north, Penang for example, that Tamarind is used in the Laksa rather than Coconut Milk/Cream which is used elsewhere.<br />whatever it was a fantastic soup.Anonymoushttps://www.blogger.com/profile/12924042236227656173noreply@blogger.comtag:blogger.com,1999:blog-7759309498808707270.post-79023530800035802062012-08-09T10:40:17.495+07:002012-08-09T10:40:17.495+07:00There are two versions of Tom Yum soup here, one &...There are two versions of Tom Yum soup here, one 'nam sai' is a clear soup which is what is usually served, another uses additional ingredients such as tamarind and coconut cream to enrichen to soup so it is a little like Gaeng Som. Your seafood soup looks like the latter. Both are delicious, (assuming you don't get the tourist versions).DanPloyhttps://www.blogger.com/profile/15141529316324762686noreply@blogger.com